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Chocolate Chip Cookies Recipe

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★★★★★

4.5 from 59 reviews

These indulgent Chocolate Chip Cookies combine a buttery dough with crunchy pretzels, sweet Heath toffee bits, and a mix of milk and semisweet chocolate chips. Finished with a sprinkle of flaky sea salt, these cookies offer a perfect balance of sweet, salty, and crunchy textures, ideal for a delightful treat or sharing with loved ones.

Ingredients

Scale

Dry Ingredients

  • 3 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt

Wet Ingredients

  • 1 cup unsalted butter (at cool room temperature)
  • 1 1/4 cups packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract

Add-ins

  • 1 cup chopped pretzels
  • 3/4 cup Heath toffee bits
  • 3/4 cup milk chocolate chips
  • 3/4 cup semisweet chocolate chips

Finishing

  • Flaky sea salt (for sprinkling)

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper to prevent sticking and for easy cleanup. Set this aside for later use.
  2. Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking soda, baking powder, and kosher salt until evenly combined. Set this bowl aside.
  3. Cream Butter and Sugars: Using a stand mixer or hand mixer, beat the softened unsalted butter with the light brown sugar and granulated sugar until the mixture is creamy and smooth, forming a light, fluffy base for your cookies.
  4. Add Eggs and Vanilla: Add the eggs and vanilla extract to the butter-sugar mixture. Mix them in until fully combined and the mixture is homogeneous.
  5. Combine Wet and Dry Ingredients: Turn off the mixer, then add the dry ingredients in batches to the wet mixture. Mix only until just combined to avoid overworking the dough which can lead to tough cookies.
  6. Add Pretzels and Chocolates: Gently fold in the chopped pretzels, Heath toffee bits, milk chocolate chips, and semisweet chocolate chips evenly into the dough to distribute all the mix-ins thoroughly.
  7. Shape Dough Balls: Using about 2 tablespoons of dough, roll it into a ball. Then pull apart the dough ball with your fingertips into two equal halves and press them back together with the torn edges facing up, creating a jagged texture which helps give the cookies a rustic, textured appearance.
  8. Prepare for Baking: Place these jagged dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
  9. Bake: Bake in the preheated oven for 10 to 12 minutes, or until the cookies are slightly golden brown around the edges but still soft in the centers. Avoid overbaking to retain a chewy center.
  10. Finish and Cool: Remove the baking sheet from the oven and immediately sprinkle the cookies with flaky sea salt. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • For best texture, do not overmix the dough once the flour is added.
  • Keep the butter at cool room temperature to help create the perfect creamy texture.
  • The jagged edges on the dough balls help give the cookies a more interesting texture and appearance.
  • Flaky sea salt adds a beautiful contrast and enhances the flavors; do not skip.
  • Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
  • For chewier cookies, slightly underbake and allow to cool on the baking sheet.

Keywords: chocolate chip cookies, pretzel cookies, toffee cookies, homemade cookies, dessert, baking

Find it online: https://liamjayne.com/chocolate-chip-cookies-recipe-3/